Palabras clave

Una descripción general de las palabras clave sobre el tráfico. Aquí puede buscar fácilmente palabras clave y definiciones que aún no conoce.

Pryanik

Pryanik (Russian: пряник, Belarusian: пернік; Czech and Slovak: perník; Polish: piernik; Croatian: papernjak) refers to a range of traditional sweet-baked goods in Russia, Belarus and some neighboring countries such as in Poland (Polish: piernik) and the Baltics. It is also a popular Czech and Slovak sweet. Traditionally, pryaniks are made from flour and honey. While some Russian-English dictionaries translate pryanik as gingerbread, ginger is an optional pryanik ingredient, unlike honey. Sugar is often used instead of honey in industrial pryaniki production and modern home-cooking. Related to pryanik is kovrizhka (коврижка), sweet bread with similar ingredients. (Source: Wikipedia.org, CC BY-SA)

karavai

The korovai (Ukrainian: коровай, Russian: коровай before the 1956 reform), karavai (modern Russian: каравай, Belarusian: каравай, Old East Slavic: караваи), or kravai (Bulgarian: кравай) is a traditional Bulgarian, Ukrainian, and Russian bread, most often served at weddings, where it has great symbolic meaning. It has remained part of the wedding tradition in Belarus, Russia, Ukraine, as well as in the Russian and Ukrainian diasporas. Its use in Belarus, Russia and Ukraine dates back to hospitality and holiday customs in ancient Rus. A similar bread (Polish: korowaj) is made in parts of eastern Poland. A round korovai is a common element of the bread-and-salt ceremony of welcome. (Source: Wikipedia.org, CC BY-SA)

Kabsa

Kabsa (Arabic: كبسة kabsah) or makbūs/machbūs (مكبوس/مچبوس Gulf pron.: [mɑtʃˈbuːs]) is an Arab mixed rice dish that originates from Yemen. It is commonly regarded as a national dish in all the countries of the Arabian Peninsula. It can also be found in regions such as southern Iran, Gaza in Palestine, and the Malabar Coast of India. These dishes are usually made with rice (usually basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it.[citation needed] Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time, but may have a flavor distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. (Source: Wikipedia.org, CC BY-SA)

Saleeg

Saleeg (Arabic: سليق Hejazi pronunciation: [saˈliːg]) is a white-rice dish, cooked with broth (chicken or other meat) and milk. It originates in Hejaz region in the west of Saudi Arabia, where it is commonly regarded as a national dish of the region. The dish is very popular in the city of Taif. Saleeg originated in the Hijaz region but is now popular all over the Arab world. Some people say that it tastes like the Italian risotto. It is usually eaten during traditional celebrations such as Shabana. A traditional large plate called tabasi is regularly used for serving Saleeg, and the roasted meat is usually on top of the rice. Saleeg is generally accompanied by a Daggus salad, a spicy tomato sauce, and decorated with ghee. (Source: Wikipedia.org, CC BY-SA)

Thieboudienne

Tiep or thieb is a traditional dish from Senegambia that is also consumed in Guinea Bissau, Guinea, Mali and Mauritania. It is the national dish in Senegal. The version of tiep called thieboudienne or chebu jen (Wolof: ceebu jën; French: thiéboudiène) is prepared with fish, rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken). Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes. Traditionally it is eaten in a large communal dish with the hand. It is also the symbol of Senegalese terranga (hospitality): family, visiting friends and guests gather around a single dish (called a bolus) from which everyone eats using a spoon (couddou Pulaar) or a piece of bread. (Source: Wikipedia.org, CC BY-SA)

Gibanica

Gibanica (Serbian Cyrillic: Гибаница, pronounced [ˈɡibanit͡sa]) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. The original recipe for Gibanica included traditionally homemade Phyllo dough and cow's milk cheese. Homemade cheese can be feta or sirene. The pie is usually made as gužvara (crumpled pie), so the phyllo dough in the middle is crumpled and filled. Besides cheese, the fill contains eggs, milk, kaymak, lard, salt and water. Also, stuffing may include spinach, meat, nettle, potato and onion. To speed up preparation, phyllo dough from a store can be used and sunflower oil or olive oil can be used instead of lard. (Source: Wikipedia.org, CC BY-SA)

Karađorđeva steak

Karađorđe's schnitzel (Serbian: Карађорђева шницла/Karađorđeva šnicla) is a Serbian breaded cutlet dish named after the Serbian revolutionary Karađorđe. It is a rolled veal or pork steak, stuffed with kajmak, and then breaded and fried. It is served with roasted potatoes and tartar sauce. The steak is sometimes colloquially referred to as the maidens' dream (девојачки сан/devojački san), because of its phallic shape. The dish is a modern invention, created by chef Mića Stojanović in 1959 who, when he needed to prepare Chicken Kiev for a distinguished visitor from the Soviet Union, was faced with lack of poultry. He used veal instead of chicken. However, not fully satisfied with the result, he poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which at the end resembled the medal of the Order of the Star of Karađorđe, and thus the steak was named. (Source: Wikipedia.org, CC BY-SA)

Pljeskavica

Pljeskavica (Serbian Cyrillic: Пљескавица, pronounced [pʎɛ̂skaʋitsa]) is a Serbian grilled dish consisting of a spiced meat patty mixture of pork, beef and lamb. It is one of the national dishes of Serbia and is very popular in the neighbouring Balkan and former Yugoslavian countries of Bosnia and Herzegovina, Croatia, and Montenegro. It is a main course served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on plate with side dishes, or with lepinja (flatbread, as a type of hamburger). Recently, pljeskavica has gained popularity elsewhere in Europe and is served in a few speciality fast food restaurants in Germany, Sweden, and Austria. Varieties include the 'Leskovac pljeskavica' (Leskovačka pljeskavica), very spicy with onions; 'Šar pljeskavica' (Šarska pljeskavica), stuffed with kačkavalj cheese; 'Hajduk pljeskavica' (Hajdučka pljeskavica), of beef mixed with smoked pork meat; and 'Vranje pljeskavica' (Vranjanska pljeskavica). (Source: Wikipedia.org, CC BY-SA)

Sarma

Sarma (Turkish for wrapped; Cyrillic spelling: Сарма), commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food in Southeastern European and Ottoman cuisine made of vegetable leaves rolled around a filling of grains (such as rice), minced meat, or both. The vegetable leaves may be cabbage, patience dock, collard, grapevine, kale or chard leaves. Sarma is part of the broader category of stuffed dishes known as dolma. In Serbia, a vegetarian version of stuffed cabbage rolls is one of the dishes that can be eaten during the observance of Lent and before Christmas. These vegetarian sarma can be composed of rice, onions, potatoes, walnuts, spices and pickled cabbage leaves as the wrap of the sarma. There is also the classic form that has minced meat which could be pork or beef. In the winter sauerkraut leaves are utilized to wrap the rest of the ingredients to make a sarma. During the spring and summertime there is a replacement of the sauerkraut with grapevine leaves. Grapevine leaves are used during the summer as they are easier to use than sauerkraut which is usually made in the winter. In Serbia, sarma are the first appetizers of parties such as the slavas. (Source: Wikipedia.org, CC BY-SA)

Ćevapi

Ćevapi (Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]), ćevapčići (formal: diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia and is also common in Croatia, Montenegro, Kosovo, North Macedonia, Slovenia, Bulgaria, Romania, Albania and Austria. They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepina or somun), often with chopped onions, sour cream, kajmak (milk cream), ajvar (relish), and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. Serbian ćevapčići are made of beef, lamb or pork, or a mixture. (Source: Wikipedia.org, CC BY-SA)

Chilli crab

Chilli crab (Chinese: 辣椒螃蟹; pinyin: làjiāo pángxiè; Malay: Ketam lada, Ketam cabai, Ketam cili) is a Southeast Asian seafood dish that is widely associated with the cuisines of both Malaysia and Singapore. The 20th century version of chili crab could be traced back to the 1950s in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. (Source: Wikipedia.org, CC BY-SA)

Hainanese chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken. It is considered one of the national dishes of Singapore and is most commonly associated with Singaporean cuisine, being widely available in most food courts and hawker centres around the country. Variants of the dish can also be seen throughout Southeast Asia, particularly in Malaysia and Thailand, where it remains a culinary staple. (Source: Wikipedia.org, CC BY-SA)

Bryndzové halušky

Bryndzové halušky (Slovak: [ˈbrindzɔʋeː ˈɦaluʂki]) is one of the national dishes in Slovakia. This meal consists of halušky (boiled lumps of potato dough similar in appearance to gnocchi) and bryndza (a soft sheep cheese), optionally sprinkled with cooked bits of smoked pork fat or bacon, and chives or spring onions. Žinčica is traditionally drunk with this meal. There is an annual Bryndzové Halušky festival in Turecká that features an eating contest. (Source: Wikipedia.org, CC BY-SA)

Idrijski žlikrofi

Idrijski žlikrofi are traditional Slovenian dumplings that originate from Idrija. They are made from dough with potato filling and are often served either as a side dish to meat or on their own, in which case they are topped with breadcrumbs. The recipe dates back to the mid 19th century and remains one of the most popular Slovenian dishes. Žlikrofi were awarded an EU protected geographical status in 2010 as Traditional Speciality Guaranteed, the first Slovenian dish to do so. (Source: Wikipedia.org, CC BY-SA)

Štruklji

Štruklji is a traditional Slovene dish, composed of dough and various types of filling. The dish comes in the form of rolled dumplings, which can be steamed, boiled, or baked, and can have a wide range of fillings. Štruklji has been traditionally reserved for special occasions, but is now one of the most characteristic everyday dishes in households all across Slovenia. It is closely related to Zagorski štrukli, a traditional Croatian dish. The most common ingredients of the pastry are flour – most commonly wheat or buckwheat – mixed with egg, oil, warm water, and salt. These are then mixed together and the dough rolled out into a thin layer. The filling can be either sweet or savoury; the most common fillings are apple, walnut, poppy seed, ricotta, or tarragon. The filling is then spread onto the sheet of dough, and the dough then rolled up. (Source: Wikipedia.org, CC BY-SA)

Bariis iskukaris

Bariis Iskukaris, also called Isku-dheh karis (Somali البيلاف الصومالي), or simply referred to as Bariis is a traditional rice dish from Somali cuisine. The name Isku-dheh karis literally means 'cooked mixed together', therefore it is sometimes used to more broadly refer to other grain-derived crops that require similar cooking. Hence the more specific term for this dish is bariis isku-dheh karis which means 'rice (bariis) cooked mixed together'. Bariis iskukaris is made from basmati rice, and is typically topped with raisins, peas, and fried potatoes, onions and peppers, and served with roasted lamb, beef, goat, camel, or chicken. It is a national dish of Somalia and is especially popular at weddings and is a staple dish which is almost universally served as part of a Somali daily meal. It is almost always accompanied with a roasted meat dish, the most common being lamb or goat meat, and served with fresh bananas. (Source: Wikipedia.org, CC BY-SA)

Bobotie

Bobotie (Afrikaans: [bəˈbuəti]) is a South African dish consisting of spiced minced meat baked with an egg-based topping. Today, bobotie is much more likely to be made with beef or lamb, although pork can also be used. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe but the basic concept remains the same. Some recipes also call for chopped onions and almonds to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas. It is often garnished with bay leaves, walnuts, chutney and bananas. Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity. For example, the dried fruit (usually apricots and raisins or sultanas) contrasts the curry flavouring. The texture of the dish is also complex, the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish. Bobotie is usually served with 'yellow rice', which is rice cooked with turmeric. (Source: Wikipedia.org, CC BY-SA)

Bibimbap

Bibimbap (/ˈbiːbɪmbæp/ BEE-bim-bap, from Korean 비빔밥 [pi.bim.p͈ap̚], literally 'mixed rice'), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term bibim means 'mixing' and bap is cooked rice. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating. In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Travel. (Source: Wikipedia.org, CC BY-SA)

Bulgogi

Bulgogi (불고기; /bʊlˈɡoʊɡiː/ bool-GOH-gee; from Korean bul-gogi [pul.ɡo.ɡi]), literally 'fire meat') is a gui (구이; Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. (Source: Wikipedia.org, CC BY-SA)

Jajangmyeon

Jajangmyeon (자장면) or jjajangmyeon (짜장면) is a Korean-style Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It originated in Incheon, Korea where Chinese migrant workers started making zhajiangmian (noodles served with fried bean sauce) in the late 19th century. Modifications in Korea such as a darker and sweeter sauce differentiate the Korean dish from the Chinese version. Variants of the dish use seafood, or other meats. (Source: Wikipedia.org, CC BY-SA)

Tortilla de patatas

Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa. It is commonly known in Spanish-speaking countries as tortilla de patatas, tortilla de papas, or tortilla española. The word tortilla, in European Spanish as well as in some variants of Latin American Spanish, means omelette. As such, a potato omelette is a tortilla de patatas or papas. (Source: Wikipedia.org, CC BY-SA)

Rice and curry

Rice and curry is a popular dish in Sri Lanka, as well as in the Indian subcontinent. Rice and curry dinner comprises the following: A large bowl of rice, most often boiled, but frequently fried. Sometimes kiribath, rice cooked in coconut milk, is served. A vegetable curry, perhaps of green beans, jackfruit or leeks. A curry of meat, most often chicken or fish but occasionally goat or lamb. Dhal, a dish of spiced lentils. Papadums, a thin crisp wafer made from legume or rice flour and served as a side dish. Sambals, which are fresh chutney side dishes; they may include red onion, chili, grated coconut, lime juice, and are often the hottest part of the meal. Each bowl contains small portions, but as is traditional in most tropical Asia, if a bowl is emptied, it is immediately refilled. (Source: Wikipedia.org, CC BY-SA)

Pom

Pom is a Surinamese oven dish made using arrowleaf elephant ear root, locally called 'pomtajer'. Within the Surinamese community, in both Suriname and the Netherlands, pom is the most popular and best-known festive dish. Within the Surinamese community pom is frequently referred to as a dish of Creole or Jewish origin. It was introduced by the Portuguese–Jewish plantation owners as the Portuguese potato ('pomme de terre') oven dish. Because the potato did not grow in Suriname and had to be imported, it was soon replaced with the root of the tayer plant. Pom combines three central ingredients: chicken, citrus juice and pomtajer (Xanthosoma sagittifolium). Only the latter is indigenous, and although all plant parts are edible, only the underground part of the main stem is used as an ingredient in preparing pom. The main stem or corm is most frequently designated as pomtajer or pongtaya (lit. the tajer/taya for pom). (Source: Wikipedia.org, CC BY-SA)

Kräftskiva

A crayfish party is a traditional summertime eating and drinking celebration in the Nordic countries. The tradition originated in Sweden, where a crayfish party is called a kräftskiva. The tradition has also spread to Finland via its Swedish-speaking population, and Norway. A similar tradition exists in the Baltic countries in particular in Lithuania and Latvia.[citation needed] Crayfish parties are generally held during August, a tradition that began because the crayfish harvest in Sweden was, for most of the 20th century, legally limited to the late summer. Nowadays, the kräftpremiär date in early August has no legal significance. Customary party accessories are novelty paper hats, paper tablecloths, paper lanterns (often depicting the Man in the Moon), and bibs. (Source: Wikipedia.org, CC BY-SA)

Ostkaka

Ostkaka, ost meaning 'cheese' and kaka meaning 'cake' in Swedish, also known as Swedish cheesecake or Swedish curd cake, is a Swedish dessert that has its roots in two different parts of Sweden, Hälsingland and Småland, though there are some differences between ostkaka from Hälsingland resembling halloumi in texture, and the soft-grained ostkaka from Småland. The dish is usually eaten lukewarm with a jam or cordial sauce, typically cloudberry, cherries, raspberry, or strawberry, though lingonberry is not uncommon; as well as fruits, cream or, more rarely, ice cream. Despite the similarity in literal translation, ostkaka should not be confused with cheesecake. Swedes typically call the latter by its English name, sometimes making it 'American cheesecake', to avoid confusion. Even so, Scandinavian restaurant menus sometimes confuse the two. (Source: Wikipedia.org, CC BY-SA)

Surströmming

Surströmming (Swedish for 'sour herring'; pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]) is lightly salted fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. Surströmming or fermented herring is distinct from fried or pickled herring. Known as strömming in Swedish, the Baltic herring is smaller than the Atlantic herring, found in the North Sea. Traditionally, strömming is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for surströmming are caught just prior to spawning in April and May. During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish a characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeohoe or Japanese kusaya. (Source: Wikipedia.org, CC BY-SA)

Fondue

Fondue (UK: /ˈfɒnd(j)uː/, US: /fɒnˈd(j)uː/, French: [fɔ̃dy]) is a Swiss melted cheese and wine dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term 'fondue' has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth. (Source: Wikipedia.org, CC BY-SA)

Muesli

Muesli (/ˈmjuːzli/ MEWZ-lee) is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Most often, it is set to soak overnight and eaten the next morning. Additional ingredients, such as grains, nuts, seeds, and fresh or dried fruits, are added, along with milk or cream, a squeeze of citrus juice, and honey to add sweetness. Yoghurt or other mammal or plant milk products are now commonly added to both homemade and commercially packaged muesli recipes. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and in Switzerland also for supper as Birchermüesli complet – muesli with Café complet (milk coffee, accompanied by bread, butter and jam (Butterbrot)). In addition to being prepared raw, muesli can be toasted. Muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola. (Source: Wikipedia.org, CC BY-SA)

Raclette

Raclette (/rəˈklɛt/, French: [ʁaklɛt]) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish. Raclette is also served as street food, but often with bread instead of potatoes. (Source: Wikipedia.org, CC BY-SA)

Rösti

Rösti or rööschti (Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. The French name röstis bernois directly refers to the dish's origins. Many Swiss people consider rösti to be a national dish. Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is commonly available in Swiss restaurants as a replacement for the standard side dish of a given meal.[citation needed] (Source: Wikipedia.org, CC BY-SA)

Zürcher Geschnetzeltes

Zürcher Geschnetzeltes (German for 'sliced meat Zürich style', Züri-Gschnätzlets in Zürich German, émincé de veau à la zurichoise in French) is a Swiss dish from Zürich. The first mention of Zürcher Geschnetzeltes is in a cookbook from 1947. That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace. Some contemporary recipes may also call for mushrooms and sliced veal kidney. The veal is cut into small thin strips, sautéed quickly in a very hot pan with a little butter and a bit of chopped onion, then taken out and kept warm. White wine is used to deglaze the pan, then cream and demiglace are added and reduced into a sauce. The meat is returned to the reduction, along with sliced mushrooms. Finally, the dish is seasoned with salt, pepper, and a squeeze of lemon juice. A dash of paprika is sometimes added as a garnish. (Source: Wikipedia.org, CC BY-SA)

Kibbeh

Kibbeh (/ˈkɪbi/, also kubba and other spellings; Arabic: كبة, romanized: kibba) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. In Mesopotamian cuisine, versions with rice or farina are found. Some recipes add semolina. Kibbeh is considered to be a national dish of Lebanon and Syria, and is a popular dish in the Levant. Versions are found in Cyprus, Egypt, Israel, Palestine, Iraq, Iran, the Persian Gulf, Armenia, and Turkey, and among Assyrian people. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America. (Source: Wikipedia.org, CC BY-SA)

Beef noodle soup

Beef noodle soup is a noodle soup made of stewed or braised beef, beef broth, vegetables and noodles. It exists in various forms throughout East and Southeast Asia. One of the oldest beef noodle soups is the Lanzhou lamian (蘭州拉麵) or Lanzhou beef noodle soup which was created by the Hui people of northwest China during the Tang dynasty. There are numerous beef noodle soups available in China with a higher variety in the west than the east.[citation needed] Another common varietal is the red-braised beef noodle soup (紅燒牛肉麵) from Taiwan, which was first created by Sichuanese Kuomintang veterans; it is commonly known as Taiwanese beef noodle soup in English. Other beef noodle soup varietals include Pho from Vietnam. (Source: Wikipedia.org, CC BY-SA)

Minced pork rice

Lo bah png (Chinese: 滷肉飯; pinyin: lǔròufàn; Pe̍h-ōe-jī: ló͘-bah-pn̄g), as known as minced pork rice, is a rice dish that is commonly seen throughout Taiwan and Southern Fujian. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice. It is a type of gaifan dish. As the origin of the flavor, the sauce is the key to making minced pork rice. The most popular way of preparation seen in Taiwan is stir-frying the ground meat with sliced shallot in oil, and then boiling it in soy sauce. In the frying process, one may customize the flavor by adding seasonings such as sugar, rice wine, pepper and other spices.[citation needed] When finished, the dark-brown meat sauce is called 'bah-sò (肉燥)', and is also served with noodles, soup, vegetables and many homemade Taiwanese dishes. (Source: Wikipedia.org, CC BY-SA)

Qurutob

Qurutob (sometimes kurutob) (Tajik: Қурутоб) is a dish of Tajik cuisine. Sometimes described as a 'bread salad', it is created using qurut, dried balls of cheese, which are soaked in water; the resulting liquid, salty in flavor, is used as the base of the dish. Strips of fatir, a type of flatbread, are then placed on top. The mixture is served on large plates, and is usually topped with a variety of vegetables, such as onions, cucumbers, tomatoes, or herbs; meat or chili peppers are also sometimes seen as garnishes. Qurutob is a shared dish, meant to be eaten with the hands. Qurutob is the national dish of Tajikistan. (Source: Wikipedia.org, CC BY-SA)

Chipsi mayai

Chipsi mayai (Swahili for 'chips and eggs'), also known as zege, is the most popular street food found all over Tanzania. The dish was invented in the streets of Dar es Salaam. In its most basic form, chipsi mayai is a simple potato-egg omelette. It is available in all regions of Tanzania, from the most remote villages to large towns. Food stands both indoors and on streets make them to order. It is the unofficial national dish of the country. It is generally prepared with chips (French fries), oil and beaten eggs fried together in a pan. It is often served with kachumbari. (Source: Wikipedia.org, CC BY-SA)

Pad thai

Pad thai, phat thai, or phad thai (/ˌpɑːd ˈtaɪ/ or /ˌpæd ˈtaɪ/; Thai: ผัดไทย, RTGS: phat thai, ISO: p̄hạd thịy, pronounced [pʰàt tʰāj] , 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts. The ingredients are fried in a wok. Pad thai is made with rice noodles, which are stir fried with eggs and chopped firm tofu, flavored with tamarind juice, fish sauce, dried shrimp, garlic, shallots, may add red chili pepper and palm sugar, and served with lime wedges and often crushed roasted peanuts. It may contain other vegetables like bean sprouts, garlic chives, preserved radish [zh], and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other fish or meat. (Source: Wikipedia.org, CC BY-SA)

Som tam

Green papaya salad (Burmese: သင်္ဘောသီးသုပ်, Arakanese: ပဒကာသီးသုပ်, Khmer: បុកល្ហុង, Lao: ຕຳຫມາກຫຸ່ງ, Thai: ส้มตำ, and Vietnamese: gỏi đu đủ) is a spicy salad made from shredded unripe papaya. It was created by the Lao people and is a popular national dish of Laos. It also is a popular food in the neighbouring Northeastern region of Thailand and has gained its popularity in the country and the rest of the continental Southeast Asia (Cambodia, Myanmar, and Vietnam), as well as Xishuangbanna (China). The dish combines the five main basic tastes: sourness of the lime, the spiciness of the chili, saltiness and savoriness of the fish sauce, and sweetness of palm sugar. The ingredients are mixed and pounded in a mortar, which is reflected in the Khmer, Lao and Thai names for the dish that literally mean 'pounded papaya'. (Source: Wikipedia.org, CC BY-SA)

Tom yum

Tom yum or tom yam (UK: /ˌtɒm ˈjæm, - ˈjʌm/, US: /- ˈjɑːm/; Thai: ต้มยำ, RTGS: tom yam [tôm jām] ) is a popular family of hot and sour Thai soups. The name 'tom yam' is composed of two Thai words. Tom refers to the boiling process, while yam means 'mixed'. The soup base depends on the exact sub-type but is generally water, coconut milk, or chicken or other broth. Various aromatic ingredients are sliced, roughly pounded, and simmered to extract their flavor. These include fresh ingredients such as lemongrass, kaffir lime leaves, galangal, chilis, shallots, and garlic. For shrimp-based soups, shrimp shells and heads may also be simmered, to extract their flavor. These ingredients are often then removed as their flavor is now extracted and many aren't edible. However they may be left in, as an aid to presentation. (Source: Wikipedia.org, CC BY-SA)

Domoda

Peanut stew or groundnut stew, also known as maafe (Wolof, mafé, maffé, maffe), sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. It originates from the Mandinka and Bambara people of Mali. The proper name for it in the Mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan. Domodah is a sauce also used by Gambians, whose name has been borrowed from the Mandinka language. In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from mafe that uses peanut paste. It is a favorite dish among several Senegal and Gambia ethnic groups. With the significant expansion of groundnut cultivation during the colonial period, maafe has also become a popular dish across West Africa, even outside West Africa such as in Cameroon and France. (Source: Wikipedia.org, CC BY-SA)